Hot Cross Buns-traditional method or with a bread maker.
Mmmm always looked at Hot Cross Buns and wondered about making them? Well this will give you something to do this weekend. The best part will be smelling them bake, yum, yum! Two recipes, one traditional and one to be used with a bread maker.
Traditional Hot Cross Buns
“‘We looked forward to eating Mom’s hot cross buns on Easter morning for many years,’ recalls Barbara Jean Lull of Fullerton, California. This scaled-down version makes just six buns!”
Prep Time:
30 Min
Cook Time:
15 Min
Ready In:
45 Min
Servings 6
Ingredients
- 8 g active dry yeast
- 120 ml warm 2% milk (110 to 115 degrees F)
- 15 g butter, softened
- 1 egg
- 15 g sugar
- 2 g salt
- 190 g all-purpose flour
- 20 g raisins
- 20 g dried currants
- 0.6 g ground cinnamon
- 1 dash ground allspice
- 1 egg yolk
- 15 ml water
- ICING:
- 30 g confectioners’ sugar
- 0.6 ml vanilla extract
- 4 ml 2% milk
Directions
- In a small mixing bowl, dissolve yeast in milk. Stir in butter, egg, sugar and salt. Combine 3/4 cup flour, raisins, currants, cinnamon and allspice; add to the yeast mixture and mix well. Stir in enough remaining flour to form a soft dough.
- Turn onto a floured surface; knead until smooth and elastic, about 4-6 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
- Punch dough down; shape into six 2-in. balls. Place 2 in. apart on a baking sheet coated with nonstick cooking spray. Using a sharp knife, cut a cross on top of each bun. Cover and let rise until doubled, about 30 minutes.
- Beat egg yolk and water; brush over buns. Bake at 375 degrees F for 13-15 minutes or until golden brown. Cool on wire racks. Combine icing ingredients; pipe over buns.
Nutritional Information
Amount per serving 215 calories, 4 g fat (2 g saturated fat), 78 mg cholesterol, 142 mg sodium, 38 g carbohydrate, 2 g fiber, 6 g protein.
Pull-Apart Hot Cross Buns
Prep Time:10 Min Cook Time:20 Min Ready In:2 Hrs
Servings
Original Recipe Yield 12 buns
Ingredients
- 7 g active dry yeast
- 60 ml water
- 530 g all-purpose flour
- 2 g salt
- 100 g white sugar
- 2 g ground cardamom
- 295 ml lukewarm milk
- 115 g butter, melted
- 1 egg
- 40 g golden raisins (optional)
- 40 g dried cherries (optional)
- 30 g dried cranberries (optional)
- 315 g confectioners’ sugar
- 60 ml milk
- 5 ml almond extract
Directions
- Sprinkle the yeast over the warm water and let stand until dissolved, about 5 minutes. Place the flour, salt, sugar, cardamom, 1 1/4 cups of milk, butter and egg into the bread machine. Pour the yeast mixture on top. Close the lid and set the machine for the Dough setting. If using raisins, dried cherries or dried cranberries, add them at the beep.
- When the dough has finished, divide into 12 portions and shape into balls. Place them into a greased 9×13 inch baking dish. Cover with plastic wrap and set aside to rise until doubled in size, about 45 minutes.
- Preheat the oven to 350 degrees F (175 degrees C). Remove the plastic wrap from the rolls. Bake in the preheated oven until golden brown, 20 to 25 minutes. Make frosting by whisking together the confectioners’ sugar, 1/4 cup of milk and almond extract until smooth. When the buns are cool, drizzle frosting over them in a cross shape.
Nutritional Information
Amount Per Serving Calories: 408 | Total Fat: 9.2g | Cholesterol: 40mg
Powered by ESHA Nutrient Database
Recipe from http://www.allrecipes.com
Coffs Coast Health Club 
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